Egg Quantity by Weight Calculator

Professional and precise baking recipes often specify egg weight in grams because egg sizes vary. Giving a weight ensures consistency regardless of what size eggs you buy. This is especially important in recipes like macarons, choux pastry, and sponge cakes.

Most recipes that specify weight mean whole eggs without the shell, unless stated otherwise. The shell accounts for roughly 10% of the total egg weight. When this calculator gives weights, it uses total egg weight including shell for counting purposes, as that is how eggs are sold.

This calculator rounds up to the nearest whole egg. If the exact calculation is 2.3 eggs, you will need 3 eggs. Beat the eggs together and weigh out the amount you need. Save the remainder for an egg wash or scrambled eggs.

The weights used in this calculator are total egg weights including the shell (as per UK sizing standards). The edible portion is roughly 90% of the total — so a 68g large egg contains about 61g of usable egg (white plus yolk).

Professional bakers and pastry chefs specify eggs by weight for precision. Egg sizes vary significantly — a small egg might be 48g while a very large one is 78g. Using weight ensures the correct amount of liquid and protein every time, which is critical for recipes like macarons, choux, and genoise sponge.